Paleo Venezuelan Chocolate Avocado Mousse Tarts with Plantain Crust

Allergens

Tree Nuts (Almond Flour)

Ingredients

• 2 ripe avocados
• 1/2 cup cacao powder, unsweetened
• 1/3 cup coconut milk
• 1/4 cup maple syrup
• 2 tbsp raw honey
• 1 tsp pure vanilla extract
• Pinch of sea salt
• For the plantain crust:
• 3 ripe plantains
• 2 cups almond flour
• 1/2 cup coconut oil, melted
• 1/4 teaspoon ground cinnamon
• Pinch of sea salt

Instructions

1. Preheat the oven to 350°F (180°C). Grease four tart pans or ramekins.
2. For the plantain crust, peel and slice the plantains. In a large bowl, mix together almond flour, melted coconut oil, cinnamon, and salt. Add the plantain slices and toss to coat evenly.
3. Press the coated plantain slices into the bottom and up the sides of the prepared tart pans or ramekins to form the crust. Bake for 20 25 minutes until golden brown. Remove from oven and let cool completely.
4. For the mousse, in a food processor, combine avocados, cacao powder, coconut milk, maple syrup, raw honey, vanilla extract, and sea salt. Blend until smooth and creamy.
5. Fill each cooled tart crust with the chocolate avocado mousse. Smooth the top with a spatula. Refrigerate for at least 2 hours or until firm.
6. To serve, garnish with fresh berries and a sprinkle of cacao nibs. Enjoy your Paleo Venezuelan Chocolate Avocado Mousse Tarts with Plantain Crust!

Chef’s Insight

The combination of rich chocolate and creamy avocado mousse atop the sweet plantain crust is a delightful play on textures and flavors, making this dessert truly advanced in its culinary technique.

Notes

Be sure to use ripe avocados for a creamy texture and ripe plantains for a sweet crust.